Chicken & Edamame with Orange-Ginger Dressing

Today’s recipe is an oldie, but a goodie. It’s also easy to make! After getting the recipe from a friend, I used to make it all the time – it was one of my favorite lunches to take to work. I could make it on Sunday and have lunch and snacks taken care of for a couple of days. And it sure beat the heck out of smelling like Subway for the rest of the day. (You’d think that a place that bakes fresh bread all day long would smell better.)

The dish is super fresh and incredibly simple: edamame, red bell pepper, and chicken are tossed with a light dressing made from orange juice, lime juice, and ginger. Served over brown rice, it makes for a light and healthy dinner. If you’re in full-out winter citrus mode like we are, you’ll probably love it, too!

Chicken & Edamame with Orange-Ginger Dressing

Chicken and edamame in a light orange-ginger dressing, served over brown rice.

Ingredients

1/4 cup orange juice (squeeze from 1/2 an orange)

2 Tbsp lime juice

1 Tbsp + 1 tsp canola oil

1 Tbsp grated peeled fresh ginger

Salt

2 chicken breasts, cooked as desired and sliced/diced

1 cup shelled edamame

1 large red bell pepper diced

1/4 small avocado, sliced

Small handful of cilantro, chopped, for garnish

1 cup brown rice

Instructions

Cook brown rice in water, according to package instructions.

In a medium bowl, whisk together orange juice, lime juice, oil, and ginger.

Add salt to taste.

Add edamame, red bell pepper, and chicken, tossing to coat.

Spoon mixture over brown rice and garnish with avocado slices and cilantro.

Umm, wow. This looks fantastic. I was going to make fried rice for dinner tonight, but I may just have to stop off at the grocery store for a red pepper and lime so I can make this happen tonight instead. . . . This looks like a total winner in every way!!

Wow, this looks so good. Gorge color too! Never know what to do with edamame, but know it’s insanely good for you. Dressing sounds delish too. I actually came across an orange vinaigrette made with IPA that I was going to link you and Josie too. Sounded phenomenal!

This looks phenom!! I think the carb factor can be brought down further if the brown rice is switched with quinoa. But maybe that’s just me, cos I try to incorporate quinoa into as many dishes as possible. Ooohh, I can imagine the textural fiesta in my mouth when I dig into this 🙂

Such bright & colorful food for the New Year! Everyone used to ask my husband if I smelled like cinnamon, sugar and fresh baked bread since I worked at a bakery. He said, “No! She stinks! She smells like sweat and yeast!” I guess folks were expecting something a little more glamorous. 🙂

Holy makarol! (how the heck do you spell that?) Anywho, this is just what the doctor ordered. Seriously! I’m spending the week at my parents and I want to introduce healthier recipes to them, probably starting with this. Tasty!

This was SO good! I got a high five and a “you rock” from my husband. I had to sub frozen green beans for the edamame because I was out, but it was amazing!!! The avocado MAKES it! Definitely will be making this again!! Thanks for the awesome recipe!

I just wanted to stop by and thank you for this recipe. I have made it probably 6 times since I first saw it on pinterest. I am making it again for dinner tonight and the leftovers are constantly fought over. I am taking it to my son’s teacher for lunch tomorrow for teacher appreciation week. Love love love this meal! Thanks, it is wonderful…really!

Been searching for a healthy recipe for taco bells cantina bowl w/chicken, and this comes close; if uh ave any other suggestions, I’d b very grateful. Sund., trying your cheesy quinoa and broccoli; can’t wait to try it, thank you so much, found u r blog satur. And I’m so excited that everything is healthy. I’m very, very grateful!!!